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Learn & Discover

How beer is made 2.

Mashing in

A series on the outlining the beer making process. We explore the how’s and why’s of brewing for beer fans who want to find out more about how their favourite drinks are created.

In this second episode we look at mashing in, the mixing of crushed grains with hot water to release fermentable sugars.

Cheese

Bill Bradshaw

Bill is a freelance photographer, and videographer with an emphasis on beer and cider. A former head brewer, cider-maker, author of four books on cider, Bill is an international competition judge, broadcaster educator and advocate for great beer and cider.  

Cider blending & maturation: Pt. 1

A CAMRA Learn & Discover video guide

In this 2 part series on cider blending and maturation, Bill Bradshaw guides us through a series of conversations with some of the foremost blenders at the zenith of the cider-makers craft. The kind of ciders that find us at the bottom of an empty glass, savouring the moment and dreaming of what led us there. This series features Tom Oliver of Oliver’s Cider, founders of Little Pomona cider, James and Susanna Forbes, founders of Find and Foster fine ciders, Mat and Polly Hilton and retired biochemist, cider maker and veteran of Long Ashton Research Station (the National Fruit and Cider Institute), Andrew Lea. (This video features robust language in praise of cider).

Cheese
Bill Bradshaw

A freelance photographer and videographer Bill is a cider: maker, author and educator.

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“The purpose of mashing is to take a cereal which has starch and proteins and flavour compounds in it, and turn it into a sugary liquid called wort, which brewers will then turn into beer. “

— Justin Moor

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